Weeknight Mexican Watermelon Salad
- Yield 6 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Weeknight Mexican Watermelon Salad sits in the Salads section of Regbie. The card serves 6 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- For the Smoky Lime Pepitas
- Juice from 1 medium lime
- For the Mexican Watermelon Salad
- ¼ cup thinly sliced red onions
- 1 small seedless watermelon, about 5 pounds, cubed
- 1 English or Japanese cucumber, cut into ½-inch slices
- ¼ cup extra-virgin olive oil
- 1 teaspoon ancho chili powder
- ½ teaspoon Diamond Crystal kosher salt
- ¼ teaspoon cayenne pepper
- 2 medium limes, finely grated zest and juice
- 2 tablespoons fresh mint leaves
Method
Let’s make the spiced pepitas first! Warm the oven to 325°F with the rack placed in the middle position. In a medium bowl, combine the pepitas, olive oil, salt, paprika, cayenne, and lime juice. Stir well.
Spread the seasoned pepitas in a single layer on a parchment-lined rimmed baking sheet. Toast the seeds for 12 to 15 minutes in the oven, stirring at the halfway point, until fragrant and crunchy.
Cool to room temperature. Reserve ¼ cup for this recipe, and keep the rest in a sealed container for up to 1 week to munch on.
While the pepitas are in the oven, soak the onions in a bowl of ice water for about 10 minutes to take the bite off ’em.
In a large bowl, combine the watermelon, cucumber, drained onions, olive oil, chili powder, salt, cayenne pepper, lime zest, and lime juice. Turn to mix. Taste for seasoning, and adjust as necessary.
Finish with fresh mint leaves and toasted pepitas. Plate while it is hot!
Kitchen notes
- Not a fan of Mexican flavor?
- Just leave out the ancho chili powder and use more cayenne (to make it spicier) or smoked paprika (to make it smokier).
- Pro tip: If you’re making this salad ahead of time, don’t add the olive oil, herbs, and pepitas until you’re ready to eat—otherwise, the olive oil can solidify in the fridge and the pepitas can get soft.
